After several days of eating not-so-good-for-me food (read effing delicious) I was craving vegetables. Thanks to Pinterest, I stumbled upon this delectable grilled veggie salad.

You need to do yourself a favor and take advantage of summer’s bounty before it ends. I just realized it’s the middle of August. Before I know it, pumpkin spice everything will take over. I am so glad that I grilled these veggies up. This recipe makes tons of salad that should last you a couple of days.

Make sure you wash up these veggies and rinse them before you cut them up and season. I fill a large metal bowl halfway up with lukewarm water, spray some vegetable wash in it and toss in the veggies to wash them up. Then I put them in a colander and rinse them under cold water. Dry them up and you’re good to go on slicing and dicing.

Grilled Summer Vegetable Salad

Serves 8

• 3 ears of corn
• 1 bunch of asparagus, tough ends removed
• 1 medium eggplant, top removed, sliced lengthwise into 1/2 inch slices
• 2 zucchini, top removed, sliced lengthwise into 1/2 inch slices
• 2 summer squash, sliced lengthwise into 1/2 inch slices
• 1 red onion, peeled and quartered
• 1 red bell pepper, top removed, sliced in half, de-seeded
• 8 oz. mixed cherry or small tomatoes, sliced in half
• handful of fresh basil, chiffoned
• 8 oz feta cheese, crumbled
• 3/4 c. vegetable oil
• salt & pepper to taste
• paprika to taste
• garlic salt to taste

Dressing:

• • ¼ cup extra virgin olive oil
  • Juice of one lemon (1/4 cup)
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Clean up and slice the tomatoes and set aside. Do the same with the basil. After slicing the rest of the veggies, sprinkle them with salt and pepper. Mix up the oil, garlic salt, and paprika in a small bowl. Brush the outside of the sliced up veggies with the oil mixture. For the onion, brush the cut sides with the oil mix, put back together into the onion, and cover with tin foil.

Start grilling! All of these veggies are obviously not going to fit on all your grill. I started with the ears of corn, since they take the longest, as well as the onion covered in foil, the eggplant, and the red bell pepper. Keep flipping the veggies til they’re done. The corn will take about 45 minutes. As they cook, I brush them with the oil mixture every so often. I’d recommend checking them every 5-8 minutes. You’re going to want to cook the summer squash, zucchini, and asparagus last because they cook pretty quickly.

Place the done veggies on a platter and cover with tin foil to allow them to steam and cool. As the veggies cool down, mix up the ingredients for the dressing.

Once the grilled veggies have cooled enough to handle, cut them up onto bite sized pieces and put into a large bowl. Toss in the tomatoes, basil, and feta. Then pour in the dressing and toss to coat. Refrigerate for a couple of hours before serving (but if you’re impatient like me, just refrigerate for 10 minutes and dig in).